Ammanford Artichoke And Sun-dried Tomato Pasta

This Ammanford Artichoke and Sun-Dried Tomato Pasta is a delightful dish that brings together the flavors of Carmarthenshire cuisine. The combination of artichokes and sun-dried tomatoes creates a rich and savory sauce that pairs perfectly with pasta.

Ammanford Artichoke And Sun-dried Tomato Pasta

Ingredients

  • 8 oz (225g) pasta
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1/2 cup (75g) sun-dried tomatoes, chopped
  • 3 cloves garlic, minced
  • 1/4 cup (60ml) olive oil
  • 1/2 cup (50g) grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
  3. Add the chopped artichoke hearts and sun-dried tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally.
  4. Add the cooked pasta to the skillet and toss to combine with the artichoke and sun-dried tomato mixture.
  5. Sprinkle the grated Parmesan cheese over the pasta and toss to coat. Season with salt and pepper to taste.
  6. Serve the Ammanford Artichoke and Sun-Dried Tomato Pasta hot, garnished with additional Parmesan cheese if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
8g
Fat
15g

Supplies

Large pot Skillet Colander Grater

Tools

Pasta server Tongs

Serving suggestions

Serve the Ammanford Artichoke and Sun-Dried Tomato Pasta with a side of garlic bread and a fresh green salad.

Tips & tricks

For a vegan version, simply omit the Parmesan cheese or use a vegan alternative.

Cost

$12